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RICE PILAF
10 cups long grain rice
13 cups chicken broth or water (if broth is unsalted add 3 to 4 tea-
spoons salt. If using water, add 12 to 13 chicken bouillon cubes)
1/2 cup wild rice, precooked by microwaving on HIGH for 20 min-
utes with 1 1/2 cups water. Drain.
1 cup butter or margarine
2 1/2 cups celery, chopped
2 cups slivered almonds
5 cups fresh mushrooms, chopped or sliced
4 cups green onions, sliced
1. Measure rice, chicken broth, salt if needed, or water and
bouillon into rice pan.
Cook’s Note:
10 cups long grain rice cooked in 13
cups broth yields about 30 cups cooked rice.
2. Heat a large skillet over medium heat. Add butter and
spread to coat pan. Saute celery, slivered almonds and
precooked wild rice for about 3 to 4 minutes. Add
mushrooms and green onions. Cook and stir until lightly
browned. Add mixture to rice and water, stir well.
3. Make sure rice pot is level and in complete contact with
the heater plate. Cover the rice pot. Push the “ON”
button. Next press the “COOK” button. After the
“COOK” light goes out the “HOLD” light will come on.
Allow the rice to cure for an additional 10 - 15 minutes.
4. Stir again to mix and fluff the rice. Serve immediately.
Replace lid after each serving to prevent the rice from
drying or discoloring. Makes about 30 servings.
